SENSEI ASIAN BISTRO
4860 SW 31 PL #10, Gainesville FL 32608 · 352.283.2171
Last inspected Apr 17, 2026 · 9 visits since October 2023
FEB 24
OCT 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed lack of a written plan. One was emailed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022011418 | Oct 1, 2021 | Apr 5, 2022 | $160 |
Inspection history
9 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Pesticide/insecticide labeled for household use only present in establishment. Observed : a can of household use raid with the cleaning items. This was moved outside.
Portable fire extinguisher is inaccessible. For reporting purposes only. Observed : the K Class Fire extinguisher by the back door was inaccessible by being covered with jackets and hats. These items were adjusted to give visibility.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : shucked oysters on the half shell, in the freezer, no invoice, no tag.
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed : lack of an invoice for oysters that came with a tag. No tag available either.
Pesticide/insecticide labeled for household use only present in establishment. Observed : a can of Raid next to the hot water heater. The operator was informed this Cannot be used inside, he said he uses it outside.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed : in the cook line make table, raw beef stored along the back wall, needing to go over ready to each sauces. The beef was moved closest to the front of the unit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : shucked oysters on the half shell, in the freezer, no invoice, no tag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the prep table: buri 44°, beef 54° and fish 66°. This was a key drop delivery at approximately 1:30 today. All items were placed in the freezer or reach-in cooler. The operator understands this is unacceptable and has told the delivery company multiple times not to do this.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : heavy whipping cream in the cook line reach-in cooler, open and no date. The opening date was added.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed : oysters on the half shell, shucked by the operator, no tag.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: in the upright reach-in cooler in the kitchen, raw beef over pork. The items were switched.
Records/documents for required employee training do not contain all of the required information. Observed: 2 incomplete certificates(missing expiration dates). These were added.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: table top ice maker with scoop handle touching the ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed two rice scoops stored in 76° water. The water was dumped, scoops are on 4 hour rule.
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed: ROP of duck(60 minutes), lamb(90 minutes) and beef(90 minutes), cooked temperature 135, which is below food code requirements. templates were emailed.
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed: prepped beef stored over lobster in the reach-in freezer.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed: ROP of duck(60 minutes), lamb(90 minutes) and beef(90 minutes), cooked temperature 135°, which is below food code requirements. templates were emailed.
Carbon dioxide/helium tanks not adequately secured. Observed: the bulk co2 tank is not adequately secured. Chain was added.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed: ROP lamb lacking a label. Label must be in bold type with all required information. Dark bold marker used to identify and date.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: bone in lamb 57F, cook line flip top reach-in cooler. The lamb was brought out at 12:00. ALSO, chicken in the same reach-in cooler, 45F. Both items past the chill/fill line. Both items were reduced below the chill/fill line, and placed in the lower compartment of
Toxic substance/chemical improperly stored. Observed: spray chemical stored next to bottled sauces on the lower shelf next to the hand wash sink. ALSO, ice machine cleaning solution stored on top of the ice machine. Both items were moved to cleaning.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: bare hand contact with raw beef, cutting and weighing. The manager redirected the staff to wash and add gloves.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed lack of a written plan. One was emailed.
Failure to maintain freezing records on nonexempt fish for 90 days. Observed: only 1 invoice available for review.
Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tanks were not secured. ALSO, the nitrogen tank was not secured. Chains were added to both.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed: by the back door, 2 liquid propane tanks stored inside. The outside storage is being reworked to accommodate the tanks.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the dish wash machine at 0 ppm for chlorine. The manager changed out the sanitizer to a new 5 gallon bucket. 50 ppm at 112F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the 1st left soda gun had a port with buildup. Staff went to scrub and purge the soda gun.
Carbon dioxide/helium tanks not adequately secured. Observed: 4 large and 2 small pressurized tanks by the back the back door, not secured. Chains were available, the manager wrapped the tanks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee drink on the cart by the back door, stored over wrapped chopsticks. Drink moved to the bottom shelf away from single serve.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.